DIRECTIONS:

"Lightly grease cookie sheets.

Chop 1-1/2 cup hazelnuts (6 oz.) and reserve.

Beat 2 egg whites until frothy. Add 1 cup sugar, gradually, beating well after each addition. Beat until stiff (not dry) peaks form, and egg whites do not slide when bowl is partially inverted.

Fold hazelnuts gently into meringue.

Shape dough into balls about 1/2"" in diameter. Place on lightly greased cookie sheets and bake at 300 degrees for 25 minutes."